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Recipe Detail Page
Warm Wild Mushroom Vinaigrette
Summer 2010
Earthy, meaty wild mushrooms add depth and heft to a plate of robust greens—spinach, arugula or chard—or make a deliciously simple sauce for pork roast or grilled vegetables. Good old button and portobello mushrooms deliver the right flavour and texture if more exotic varieties are unavailable. Warm vinaigrettes are perfect for a summer dinner salad. Choose mushrooms that are firm, with few blemishes for the best flavour.
Makes about 2 cups (500 mL)
½ cup (125 mL) olive oil
¼ cup (50 mL) minced shallots
2 cloves garlic, minced
2 cups (500 mL) mixed wild mushrooms
(shiitake, oyster, cremini, chanterelle), trimmed
(slice if large, remove stems from shiitake)
½ tsp (2 mL) each kosher salt and
fresh cracked pepper
¼ cup (50 mL) white wine vinegar
1 tbsp (15 mL) fresh chopped thyme
2 tsp (10 mL) fresh chopped tarragon
1 tbsp (15 mL) brandy or Cognac (optional)
1. Heat oil in a skillet over medium-high heat. Cook shallots until tender and golden, about 5 minutes. Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and sauté until golden, about 8 minutes. Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy (if using). Serve warm. Use immediately or store, covered, in the refrigerator for up to 3 days.
Makes about 2 cups (500 mL)
